Middle Eastern Seafood with Tahini Tartar and Salsa


1 tsp white peppercorns

1 tsp coriander seeds

1 tsp cumin seeds

2 tbls lemon infused olive oil, or just plain

2 garlic cloves

½ tsp sea salt

1 tbls thyme leaves

1 lemon, zested

12 large scallops in the shell

12 green prawns, peeled and cleaned – tails on



1 small cucumber, sliced on the diagonal

½ red onion, sliced

2 cups coriander leaves

1 tbls olive oil (preferably lemon infused)

1 tsp white balsamic vinegar

Sea salt and white pepper


¼ cup tahini

1 cup plain yoghurt

1 lemon, juiced and zested

1 garlic clove, crushed

½ tsp sea salt

½ tsp white pepper

1 tbls capers, chopped

1 tbls dill pickles, chopped

Lemon to garnish


In a mortar and pestle grind the spices then add the oil, garlic and salt. Pound to a smooth paste then add the thyme leaves and zest.

Place the scallops and prawns in a bowl and add the spice mix. Stir to coat. Set aside.

Make the dressing by whisking together the tahini, yoghurt, juice, zest, garlic and salt. You may need to add a little more juice or some water to thin it out. Then add the capers and gherkins. Set aside.

For the salad, toss all the ingredients together.

Place seafood on a hot bbq or in a pan on the stove with a little olive oil. Cook only for a minute or so, or until the seafood changes colour.

To serve – add about ½ tbls of tartare to the bottom of the scallop shell, then top with one scallop then a prawn. Finish with a teaspoon of salsa.

Serves 4-6